Media & Resources

Our comprehensive bank of media and resources, from news and events, to white papers and FAQs.

10th November 2015

Back

Cheese: Developing New Flavours

Goat, Emmental, Manchego, Romano, Roquefort, Mozzarella, Cheddar… they are all classified as cheese, but the only thing they have in common is that they are all derived from milk. What makes them different and why are various cultures embracing new and untraditional cheese flavours?

Cheese flavours created enzymatically

There are hundreds of types of cheese in the world with most being traditional to a specific country or area, having distinct flavours, textures and styles. There are several factors which can contribute to this, such as the origin of the milk, the animal’s diet, whether it has been pasteurised, the butterfat content, the bacteria and mould, processing conditions, and maturity times.

Cheddar is the most popular cheese among British and Irish people; however countries in South Europe can’t live without strong cheese flavours on their tables such as Romano, Goat or Roquefort cheese.

Due to an increase in globalisation, different cheese varieties such as those mentioned above, are now available in most places. It follows that different cultures are adapting to new cheese flavours which were not part of their historical diets.  Who would have thought that ancient Japan would become one of the leaders in cheese flavour snacks? Very high quality snacks of course… but still with a cheese flavour, which is traditionally from the Occident, not the Orient.

With an increasing number of consumers embracing cheese, there is a necessity to create new and different cheese flavours. One way of doing this is by using lipase and protease enzyme combinations to turn the bland immature cheese curd into the complexity of cheese flavours (enzyme modified cheese) that we have in the world today. Take a read of our technical bulletin (titled ‘The Use of Enzymes for Dairy Flavour Enhancement’) to find out which specific enzymes can be used and how you can apply them to your process. This may be a standard enzyme product from our catalogue or, in order to achieve specific process objectives, it may be cost effective and more efficient to custom tailor an enzyme specifically for an individual process.

In conclusion: It seems that the demand for new cheese flavours is only going to increase. It follows that for cheese and cheese flavour producers to get ahead of the game, research and development work is key, and enzymes play a big part in this.

By Blanca Camarasa

Sector Sales Manager
@Blanca_Biocats

Comments

Leave a comment. Your email address will not be published.

Suggested Reading

Related blog articles you may be interested in.

Post 1st November 2015

Infant Formula – A Growing Market Utilising Enzymatic Hydrolysis

View Post
Post 6th November 2015

Protein Fortification: The 'whey' of life...

View Post
Post 29th October 2015

Technical Bulletin - The Use of Enzymes for Dairy Flavour Enhancement

View Post
Post 20th October 2015

Technical Bulletin - The use of enzymes for whey protein hydrolysis

View Post
Post 5th November 2015

Why use a standard off-the-shelf enzyme when you could use a customised enzyme that is unique to you?

View Post